Paper Roast

The Dosa is spread thinly and fired until crispy like a paper .Instead of oil u will use ghee means u will get nice aroma.I still remember the taste of Saravana Bhavan slightly brown crispy roast along with sambar & two kind of chutney.




Ingredients:

Raw rice-2 cups
Boiled rice-2 cups
Urad dal-1 cup
Feenu Greek seeds-1 tsp
Poha/aval-1 tsp
Salt-To taste

Preparation method:

1. Wash and clean rice,urad dal and soak for 6 hrs.
2. Grind urad dal into fine paste and poha along with rice into little coarse paste.
3. Mix with required salt and allow it to ferment overnight.
4. Heat the Dosa pan,spread the batter,as thin as possible.
5. Grease with oil or ghee and allow it to become crispy.
6. Turn into other side,serve hot with chutney and sambhar.

Poha /Aval mixture

This is very easy to prepare and tasty also.With in 5 min using very less oil we can prepare this.If u want u can add Cashew and raisin along with this mixture.very nutritious snack for kids.It consumes very less oil and also become crispy to eat and healthy evening snack.



Ingredients:

Poha/Aval(thin)-2 cup
Groundnut-1/4 cup
Fried gram dhal-4 tsp
Green chilli-2
Garlic-2 flakes
Turmeric powder-1/4 tsp
Salt-To taste
Oil-2 tsp

Preparation method:

1. Dry roast poha in pan for 2 min.keep it aside.
2. Dry roast groundnut and mix with poha.
3. Heat the oil,add Turmeric,green chilli,crushed garlic,salt and curry leaves.
saute 1 min.
4. Now add Roasted poha,fried gram and groundnuts,mix well.
5. Serve along with tea.

Tomato Kurma- Very simple and tasty

This recipe is from Mallika Badrinath's cookbook. I like this recipe for it's simplicity.

Ingredients:
Onion chopped-1 cup
Tomatoes chopped-2 small
Oil-1 tbsp
Star Anise-1
Salt
Sugar-1/2 tsp
Coriander leaves-to garnish

To grind with little water into a smooth paste:
Coconut-1/4 cup
Almonds-20(can use cashews)
Green chilli-small piece(or according to spice level)
Red chillies-2
Coriander seeds-1 tsp
Garam masala powder-1/2 tsp

Method:
Heat oil in a pan. Add star anise. Fry for 10 seconds. Add onions. Sprinkle salt. Fry till it turns soft.
Add tomatoes. Cook till tomatoes turn soft.
Add the ground paste and some more salt. Add 1/4 to 1/2 cup water if the gravy is very thick. Bring the mixture to boil. Simmer for 15 minutes. Add sugar. Stir well.
Garnish with coriander leaves.
Serve with rotis or pooris.